I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.

Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

Whats more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

It's not always possible to sit down and eat at home in this day and age of fast-paced living, but if you are going to eat out, do so as a family and support all the great local places in your areas. I'll still eat at the same diner I did as a kid with my parents.